Tag Archives: Bbo

Order your BBO’s Christmas Macaron Tower by Sunny Yaw

macaron tower 1

Limited Big Boys Oven CHRISTMAS  MACAROTOWER is now open for order. It comes with a cake base covered with white royal icing, topped with more than twenty beautiful coloured macarons. ribbons and even with Christmas ornaments as well. Only for RM150 per Christmas macaron tower.

Big Boys Oven’s CHRISTMAS MACARON TOWER is specially hand designed & sculptured by Sunny Yaw himself suitable for special occasions especially this Christmas, Bithdays and Weddings.

Hurry make your Christmas Macaron Tower now, call us at tel no: 012 302 1269 or email us at bigboysoven@gmail.com

Have a wonderful Christmas

BIG BOYS OVEN

Big Boys Oven AUGUST/SEPTEMBER BAKING CLASS SCHEDULE – PJ, IPOH, PENANG

chocolate black sesame macaronchocolate black sesame macaron 4chocolate black sesame macaron 5chocolate black sesame macaron 1
Black Stallion Macaron

5 & 6th September – CHEMPEDAK MOUSSECAKE, CHOUX PASTRY, HEAVENLY CHOCOLATE CAKE, KIDS BAKING CLASS SERIES 1
VENUE: PENANG

CEMPEDAK MOUSSECAKE
9.30am, 5th SEPTEMBER
Fee: RM130

CHOUX PASTRY
2pm, 5th SEPTEMBER
Fee: RM130

HEAVENLY CHOCOLATE CAKE
9.30am, 6th SEPTEMBER
Fee: RM150

KIDS BAKING SERIES (CAKE BAKING WORKSHOP)
Age from 9yo to 15yo
2pm, 6TH SEPTEMBER
Fee: RM100

For Penang classes, please register now as the seats are limited for this classes, please email bbonorth@gmail.com or sms/call 012-4209433

8th August 2009 – VEGETERIAN MOONCAKE & DESSERT – Petaling Jaya

sunny yawmooncake mrs wong

This 8th August, Sunny Yaw will be hosting this event and together with Mrs HT Wong, they will be sharing some of their baking secret with you. Both very experience and talented chefs and will be embarking into the journey of vegeterian, understudying the Citrus Nutty “Ng Yan” mooncake and cake making.

We have tasted the first batch of this mooncake at Mrs HT Wong R&D kitchen in Ipoh. They were awesomely delicious and full of aroma, infused with dry pumpkin, lots of almond nuts, sweet ginger and many more hidden ingredients that you will learn in this class. It was at the right sweetness, less sugar and suitable for the young and old. In the second session Sunny Yaw will share his experience with you on the making of a vegeterian dessert!

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mooncake 1A

3.00pm 8th August, 2009 (Saturday)
Fee : RM80 (A copy of the day’s recipes, one mooncake, finger food & RM30 food voucher from Yishensu)

Venue:
Yishensu – A Vegetarian Connoisseur (1 Utama)
1 Utama Shopping Mall (Old Wing)
Lot G207 (Ground Floor)
No 1, Lebuh Bandar Utama
48700 Petaling Jaya
Selangor

Registration sms Tel No: 012 302 1269 or email: bigboysoven@gmail.com

16th August 2009 – JAPANESE TARTS & MACARONS
VENUE: Yummy Kitchen Bake & Dine,
21, Lorong Taman Ipoh Satu
Taman Ipoh Selatan
31400 Ipoh, Perak
Tel: 05-5499677

Let’s Bake The Japanese Tarts!
In this exciting workshop, we will be baking this lovely petite japanese cream tarts which comes in varies form and we will be going to explore them all such as Pure White, My Greentea, Honey Strawberry, Dark Chocolate Classic, Mango Tango and Nutty Surprise!
16th August, 2009 (Sunday), 9.30am, Fee RM150

Let’s Have Fun with MACAROONS!
This is our one of trademark dessert, lovely petite crispy on top and gummy inside, just the perfect combination of texture= to indulge with. Ibn this workshop we will be exploring baking the almond and hazelnut macaron shells with various type of gorgeous fillings, something not to be missed!
16th August, 2009 (Sunday), 2.30pm, Fee RM220

As for IPOH, to register please contact Kellen at tel no: 019 5560019 or email bigboysoven@gmail.com

22 & 23rd August 2009 – MACARONS, KIDS BAKING SERIES 1 & 2, HEAVENLY CHOCOLATE CAKE
VENUE: BIGBOYSOVEN RESIDENCE
PETALING JAYA

MACARONS
9.30am, 22nd August
Fee: RM220

KIDS BAKING SERIES 1 (CAKE BAKING WORKSHOP)
Age from 9yo to 15yo
2pm, 22nd August
Fee: RM100

HEAVENLY CHOCOLATE CAKE
9.30am, 23nd August
Fee: RM150

KIDS BAKING SERIES 2 (COOKIES BAKING WORKSHOP)
Age from 9yo to 15yo
2pm, 23nd August
Fee: RM100

For Petaling Jaya classes, register please, contact BBO at tel no: 012 3021269 or email bigboysoven@gmail.com

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ALL YOU CAN EAT DIM SUM @ TAI ZI HEEN, PRINCE HOTEL | KL’S BEST HALAL DIM SUM

PRINCE HOTEL AT IT’S BEST

Dim Sum originated from the Cantonese community custom and inextricably link to the Chinese tradition of ‘Yum Cha’ or Chinese drinking tea culture several centuries ago in China. It was then introduce to the west through Chinese immigrants especially during the 19th century.

To touch the heart means Dim Sum is a small tiny dish smaller than tapas is being created to serve as breakfast ny the houswives for their husbands. The ritual of indulging this Dim Sum comes with a delicious aroma tea pot of freshly brewed Chinese tea. The highlight of Dim Sum is their dumplings which is made with full of love, passion and care. Now Dim Sum is served throughout China and Hong Kong is a place famous for Dim Sum.

Dim Sum needs a lot of preparation work and as for Tai Zi Heen, the preparation was done a day ahead, according to Master Chef Ricky Thein. As for this month Tai Zi Heen will be showcasing the art of Dim Sum of Dim Sum Chef Loo Sai Wah which consist of a series of dainty and intricate yet innovative indulgences beyond your imagination.

CHEFS AT WORK AS EARLY AS 6AM
Tai Zhi Heen Chef Ricky

Tai Zhi Heen kitchen1

Tai Zhi Heen kitchen 4

Tai Zhi Heen kitchen 2

Tai Zhi Heen kitchen 3

read more »

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Big Boys Oven’s Macaron Goes Japanese !!!

Hey! Great to be back and with lots to tell, Singapore treated me so well, baby sitted me so beautifully and yet not enough time to complete my exploration, from Orchard to Geylang, from Katong to Bugis, from “La Pa Sar” to Chinatown . . . . I just can’t imagine the among of walking that I did! . . . just amazingly executed.

Next I receieved an sms from Motoko . . . “BBO’s appearance on the december issue of PANORA” . . . . “WOW! JUST FANTASTIC!” , I told myself.

This month December 2008, PANORA featured about “Christmas” and introduced “Christmas Dessert” as most Japanese love sweets, and also seeking for nice gifts for not only in Christmas but also to visiting friends’ house and also as souvenir when they return back to Japan and Big Boys Oven’s macarons were featured as petite sweet gifts for Christmas, . . . SO COOL!

BBO

PANORA is the monthly magazine, publishes on 30th of every month. The circulation of Panora is 35,000 copies per issue (free copies) and will distributed at hotel, Japanese embassy, restaurants, shopping centres, exclusive condominiums, travel agencies, international moving agency, Japan club, Penang & Johor. The target audience is Japanese Families/ Women/ Children. Content of Panora is all about lifestyle, dining, beauty & health, shopping, entertainment, etc. Size of the Panora Magazine is A3 size.

Amazing . . . just amazing . . . I will also be looking forward to yet another Big Boys Oven sweets to be featuring on this coming december issue of Female Brides . . . A Toast to 2009 but . . . . I just love all of you who had given me and sid such a great support through out this tough fight of 2008! All of you are so amazing, I just love you . . . Sunny Yaw

p/s
Thank you Motoko!
I just completed this morning yet another huge beautiful wedding cake for Alan & Jaime . . . I hope both of them will adore it. . . . his mum did! :)

Got Spotted . . . . . Meet Calvin

Cute, Adorable and Got The Looks

We spotted him . . . . . . . . . . . it’s him that I want . . . . . . . he is so cute, adorable and got the looks . . . . .. and his name is Calvin. WHY? I am not sure why. . . . . not sure how to explain it to you but that first look of his smile had just captured my heart . . . . . . with that winning sweet chicky smile of his, it can just win into anyone’s heart and will straight away melt your heart away, just like my chocolat . . . . mine for sure. . . . . . . So we had signed Calvin up to be the faces of BBO!

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He got the looks! . . . . Love Sunny Yaw

Authentic Delicious Dining and A Nite to Remember

New Farmosa

I had been sms-ing with Gabey Goh recently about our interview with the local newspaper and I decided to meet up with her.

SMS
BBO: “Hi Gabey, shall we meet up for a chit-chat over dinner?”
Gabey: “Can, where shall we meet?”
BBO: “How about at New Farmosa
?”
Gabey: “OK!”

The day came, I was so excited, so “kan cheong” even worst then the “kan cheong kitchen” over TV8, I was so nervous that I even poof up like dollies . . . lol! and end up late. When we arrived at the restaurant all the guests were sitting waiting for us and so did the the first main dish…oppsss!. . . . OMG! Gabey brought her photographer along, walio leh, I felt so like a movie star …. ahemmmm maybe not so handsome (handsup maybe got lar), singer also can lar. Stangely that nite I did not go to the powder room at all. . . anyway Gabey was so nice and so was our hostess and owner Jeanie, I felt so at home . . . we end up like long time friends.

By the way Aidan and his friends were there too . . . . so was our celeb p***boy Simon Seow. So we flicked out our camera and started taking food photos then dishing into those delicious food. The first dish was the Formosa Special combination dish which consist of fried butter eel, jellyfish in garlic sauce or sour plum sauce (cold dish), deep-fried pig intestines with sesame seeds, fried spare ribs with pickled pineapple and rice crust, popped rice with pork & fish maw in black pepper sauce.

Formosa Special Combination Dish

Formosa Special Combination Dish

Deep-fried pig intestines with sesame seeds

Formosa Special Combination Dish, Deep-fried Pig Intestines with Sesame Seeds

Fried butter eel

Formosa Special combination dish, Fried Butter Eel

Fried Spare ribs with pickled pineapple

Formosa Special combination dish, Fried Spare Ribs with Pickled Pineapple

Jellyfish in garlic sauce

Formosa Special combination dish, Jellyfish in Garlic Sauce

Rice crust, popped rice with pork & fish Maw in Black pepper sauce

Formosa Special combination dish, Rice Crust, Popped Rice with Pork & Fish Maw in Black Pepper Sauce

The Formosa Special Combination Dish was awesome delicious, I like the pop rice especially when eaten with coated sauce. The eel was ingeniously created, so awesomely delicious as the texture was to my liking, . . . I thought for a second it was tofu and agrued with one of the guest. Overall this dish was marvellous, done perfectly. Next came the shark fin soup, was good and I had two bowl . . I just can’t live with a bowl soup a day, …… just like an apple a day, seriously.

Shark's Fin Soup

Shark’s Fin Soup with Fresh Crab Meat, shredded Baby Scallops & Bamboo Pitch

Roasted Crispy Suckling Pig Hong Kong Style

Roasted Crispy Suckling Pig Hong Kong Style

This roasted piglet is a such winner, very crispy, succulent and fragrant indeed . . . just can eat it by itself without the hoi sin sauce.

Crilled Garlic Tiger Prawns & Fried TV butter Prawn

Grilled Garlic Tiger Prawns & Fried TV Butter Prawns

Stuffed prawn stick with fish paste was something done uniquely, as I usually don’t come across with the stuffing, it tasted good and well marinated . . . the butter prawn was good, simple and tasty.

Steamed Canadian Sea Brass

Steamed Canadian Sea Bass with Chinese Mushrooms, Salted Cabbage & Tomato

I will alway go all out for healty eating and steaming is part of my preaching. When this dish was placed, I thought it was cod fish, “wow it’s huge”, I shouted. Then Jeanie calmed me down and told me it was a canadina sea bass. The sea bass was steam perfectly as the texture of the fish was tender and perfect, well time, got to say it is not easy to steam a fish as when it is over cooked, the texture of the fish can be very hard and dry. But this one was done just as it suppose to be, well done chef.

Fried Asparagus, fresh lily buds, gingko nuts, lotus roots & pumpkin

Fried Asparagus, Fresh Lily Buds, Gingko Nuts,Lotus Roots and Pumpkin

For those who loves vegeterian dish would like this dish, even a meater myself find this such
irresistable.

Steamed Yam Rice Taiwanese Hakka Style

Steamed Yam Rice in Hollow Bamboo Taiwanese Haaka style

This rice dish was cooked perfectly and surprisingly the yam did the trick to enchance the taste so perfectly that I had two bowls of them.

GreenTea Aloe Vera, Honey Herbal, Yam Gingko & Custard Caramel

Assorted Pudding, Green Tea Aloe Vera, Honey Herbal, Yam Ginkgo (no lard, low sugar), Custard Caramel

The restaurant’s famous dessert was placed on the dining table, awesome to have them, they we not too sweet and tasted deliciously.

Toffee Yam

Toffee Yam

Next came the killer toffee yam, perfect to end the night’s dinner. I got to say it needed skill to make this dessert. . . melting the sugar on the boiling hot oil and coated the battered cooked yam with sesame seeds and then cold them in a chilled icy water to harden the coating. I justr adored it! Crunchy outside and tasty yam inside, great texture.

Sunny, Jeanie, Gabey

Look, look. .. . . Sunny Yaw took a memorable photo together with Jeanie and Gabey. It was most fruitful night, food was fantastic and the gathering was so fruitful. The dinner for 10 guests the night exclude drinks and dessert was RM520 plus 5% service charge.

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